Wigmore is a semi-soft ewe’s milk cheese — a British original that sits somewhere between a brie and a tomme, but really has a character all of its own. It’s got a yielding, silky texture under the rind, and the flavour evolves from light and floral to deep and savoury the longer it matures. This is the kind of cheese that starts quiet and finishes loud.
Wigmore - Soft Sheep Milk British Artisan Cheese
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Frequently asked questions about Wigmore
What is Wigmore cheese?
How is it made?
The curds are washed, not pressed, which keeps the cheese supple and allows it to break down gently from the rind inward. The milk is thermised, so it holds on to more of its natural nuance without being technically raw. It’s then matured in carefully controlled conditions to encourage a soft, even breakdown. When done well — and it usually is — it’s borderline spoonable under the rind.
What does Wigmore taste like?
Made with ewe’s milk — buttery, rich and high in solids — and vegetarian rennet. Sheep’s milk has around double the fat and protein of cow’s milk, which is why the texture of Wigmore is so unreasonably creamy.
Is it suitable for vegetarians?
Yes. Made with vegetarian rennet and pasteurised milk, so it ticks a few boxes for people who want full flavour but avoid raw milk or animal rennet.
Where is Wigmore made and who makes it?
It’s made by Village Maid Cheese in Berkshire — the same team behind Spenwood. Wigmore was created by Anne Wigmore after she left the National Institute for Research in Dairying. She was one of the early pioneers in British sheep’s milk cheesemaking, and this is her signature. If you’ve ever tried a French Brebis and thought “I wish we had something like this in Britain,” well, now we do.
What awards has it won?
Too many to list. It picked up a Super Gold at the World Cheese Awards and was named one of the top 16 cheeses in the world. Not bad for a cheese made by a small British team working with a notoriously tricky milk.
How should I serve it?
Let it come to room temperature — this one transforms with warmth. Slice it so you get a good bit of both the rind and the paste. A few toasted almonds, a drizzle of honey, or even just a slice of ripe pear and you’re sorted. It’s a cheese you want to eat slowly.
How should I store it?
Fridge between 5–8°C. Keep it in waxed or parchment paper — not plastic — and tuck it into a sealed container to protect the rind and stop it picking up fridge smells. Once opened, try to eat within a week (but let’s be honest, it rarely lasts that long). Always read label for storage instructions
How does Wigmore compare to other cheeses?
Think of it as the British answer to something like a French Brebicet or a washed-curd Reblochon-style sheep’s milk cheese — but more subtle. It's not as salty or sharp as a Roquefort, not as dense as a Manchego, and definitely creamier than most soft bloomy rinds. What makes Wigmore special is that balance — floral, buttery, and savoury without ever being overwhelming.
What do cheesemongers love about it?
It’s the texture. You cut into a ripe Wigmore and the paste just slumps gently onto the board — not runny, just perfect. It’s one of those cheeses that makes people lean in and ask, “What’s that one?” It’s also incredibly versatile — you can eat it on its own, melt it gently over vegetables, or even drop a wedge into warm lentils and let it melt through. It behaves well, eats better, and keeps us cheesemongers smiling.